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Citrus County |
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FISH & GAME RECIPES
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Shrimp Jambalaya from John Keene
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Alligator Recipe from L.C. Alexander
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Venison Chili from Jim & Debra Fergerson
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Frog Legs from Jim & Patti Eldredge
1 cup fully cooked ham
3/4 cup chopped onion
1 garlic clove,minced
2 tablespoons vegetable oil
2 cups chicken broth
1 can{14 1/2 oz.} stewed tomatoes
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon each cayenne pepper,chili pepper, and pepper
1 bay leaf
1 cup uncooked long grain rice
1 lb. uncooked small to med. shrimp, peeled and deveined { can use salad
shrimp if like}
In large skillet, cook the ham, onion and garlic in oil until onion is
tender. Stir in broth, tomatoes, parsley and seasonings. Bring to a boil.
Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until
rice is tender. Add shrimp; cook 5 minutes longer or til shrimp turn pink.
Discard bay leaf before serving. Yield: 4 servings.
John Keene
My dad had a favorite dish that I wish I had written down, as it was quite involved. I remember it had to do with two pine trees exactly three times as far apart as the gator's length. To one tree you attached a stout rope, to the other hooked up the truck come-along (standard equipment in his day). After slicing the belly hide and leg hide properly, chopping through backbone close to head with axe, you'd connect rope to backbone and come-along to head, then with even pumping motion peel out carcass. A side note said it was helpful to hire a twenty-year old female neighbor to make fastidious cuts between hide and flesh to hasten laborious chore.
Then there was something about putting hide and head in large pot, bringing to rolling boil after seasoning with a cup of lemon juice and a quart of moonshine preservative. Then you sat it on back burner to simmer. Take three hen eggs, whip until frothy and brown lightly both sides in skillet on front burner, make white or brown bread toast with lathers of butter.
Taste backburner contents, should taste like a bit tipsy ten-year-old tennis shoe. Throw out to dogs. Check to see if any cat-fish had come to bait meat you'd thrown in lake. Eat omelet and go to bed with feeling of job well done.
Oh! There was something else about how to handle twenty-year-old, but I forget that part unfortunately. LCA
L.C. Alexander
Prep time: 45 minutes
Serves 8
1 lb. Ground venison
1 (28 oz.) can crushed tomatoes with garlic
1 (14 oz.) can tomato sauce
1 (5 oz.) can tomato paste
1 (14 to 16 oz.) can pinto beans, drained
3 stalks celery, sliced
1 lg onion, diced
8 oz. water
¼ tsp. crushed red pepper
1 T. chili powder
½ tsp. salt
Brown venison in large pan. Add onion near end of browning. All all other
ingredients, cover, and simmer until celery is done, stirring often.
Jim & Debra Fergerson
Comment: This recipe has better results
if frog legs are fresh, not frozen.
Prep time: 20 minutes
Serves 10
15 lbs cleaned frog legs
4 cups all purpose flour
½ cup salt
¼ cup pepper
1 quart cooking oil
Heat oil to cooking temperature of 350 degrees.
Put all dry ingredients in a brown paper bag and shake to mix.
Put legs in bag, put as many as can be cooked in your pan at a time. Cook
2 to 3 minutes per side, or until light golden brown. Remove from oil and
put on paper towels to drain off oil; salt and pepper to taste.
Serve with cornbread and enjoy!
Jim & Patti Eldredge
Family-oriented, civic-minded, environmentally concerned airboaters!
Citrus County Airboat Alliance
P.O. Box 194, Inverness, FL 34453
www.citrusairboat.org
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